ISO9001/2000 & HACCP

 

Our company has established HACCP System from 1998 under the helping of Germany expert.At present, the HACCP-Handbook is used as the document of the HACCP analysis carried out in our company. At the same time, it states the carried-out tests and the methods for corrective actions within the limits of HACCP plan when going beyond the critical limits by the way of monitoring and corrective actions.

Meaning and Importance of HACCP:

HACCP is merely an acronym that stands for Hazard Analysis and Critical Control Points. But the concept behind this term is important.
HACCP is preventive not reactive and a management tool used for protect the food supply against biological, chemical hazards.

Origins of HACCP:

Pioneered in the 1960s.
First when foods were developed for the space program.
Adopted many food processors and the U.S. government.
HACCP is not a Zero-risk system. It is designed to minimize the risk of food-safety hazards.
Seven principles of HACCP:
1. Conduct hazard analysis and identify preventive measures.
2. Identify critical control points(CCP).
3. Establish critical limits.
4. Monitor each CCP.
5. Establish corrective action to be taken when a critical-limits deviation occurs.
6. Establish a record-keeping system.
7. Establish verification procedures.
HACCP has been endorsed worldwide by organizations such as Codex Alimentations (a commission of the United Nations) and the European Union and several countries including Canada, Australia, New Zealand and Japan

   
   
   
Shanxi Mingya Foods Co.,Ltd.
Tel:+86/351/4068299 4695499 Fax:+86/351/4063737 E-mail: sxmyjck@yahoo.com
Add: D-8-8 Kaixuan Dadi , North Jiefang Road, Taiyuan Shanxi ( 030002), P.R.of China